INTRODUCTION

Evaporation is a type of vaporization occurring on the surface of a liquid as it changes into the
gas phase when it reaches its boiling point. The surrounding gas must not be saturated with the
evaporating substance. When the molecules of the liquid collide, they transfer energy to each
other base on the extent of collision. When a molecule near the surface absorbs enough energy
to overcome the vapor pressure, it will “escape” and enter the surrounding air as a gas. When
evaporation occurs, the energy removed from the vaporized liquid will reduce the temperature
of the liquid, resulting in evaporative cooling.
On average, only a fraction of the molecules in a liquid have enough heat energy to escape from
the liquid. The evaporation will continue until equilibrium is reached when the evaporation of
the liquid is equal to its condensation. In an enclosed environment a liquid will evaporate until
the surrounding air is saturated.
Evaporation is an essential part of the water cycle. The sun (solar energy) drives evaporation of
the water from surface of oceans, lakes, moisture in the soil, and the other sources of the water.
In hydrology, evaporation and transpiration (evaporation within plant stomata) are collectively
termed evapotranspiration. Evaporation of water occurs when the surface of the liquid is
exposed, allowing molecules to escape and form water vapor; this vapor can then rise and form
clouds. With enough energy, the liquid will turn into vapor.
Factors affecting evaporation
 Nature of Liquids: The magnitude of inter-molecular forces of attraction in liquid
determine the speed of evaporation. Weaker the inter-molecular forces of attraction larger
is the extent of evaporation. In diethyl ether rate of evaporation is greater than that of ethyl
alcohol.
 Temperature: The rate of evaporation of liquids varies directly with temperature. With
the increase in the temperature, fraction of molecules having enough kinetic energy to
escape out from the surface also increases. Thus, with the increase in temperature rate of
evaporation also increases.
 Surface Area: Molecules that escape the surface of the liquids constitute the evaporation.
Therefore, larger surface area contributes accelerating evaporation.
 Composition of Environment: The rate of evaporation of liquids depends upon the flow
of air currents above the surface of the liquid. Air current flowing over the surface of the
liquid took away the molecules of the substance in vapor state there by preventing
condensation.
 Vapor pressure: It also plays as role in favoring evaporation: If pressure is applied on the
surface of the liquid, evaporation is hindered.

Objective of the project

In this project, we shall investigate the factors that have already been discussed nature of liquid
surface and temperature and find the correlation with the rate of evaporation of different liquids.
EXPERIMENT 1:
Aim: To compare the rates of evaporation of liquids: diethyl ether, acetone and water
Requirements:
 Three Petri dishes
 10 ml pipettes
 Three clean dry weighing bottles of 10 ml of same size and shape
 Stopwatch
 Weigh balance
Procedure:
 Three bottles were taken and labelled A, B, C.
 10ml of water, acetone, and diethyl ether were pipetted out and poured in bottle A, B and
C respectively and covered immediately with lid.
 Three bottles are weighed and uncovered, and stopcock was started simultaneously.
 The bottles were exposed for thirty minutes and then uncovered and each of them were
weighed.

Observation:

Weighing Liquid taken Initial mass of Final mass of Mass of liquid Rate of
bottles bottle +Liquid bottle+ Liquid evaporated evaporation
(W1 g) taken after 30 (W2-W1 g)
minutes (W2 g)
A Diethyl ether

B Acetone

C Water

Conclusion:
The rate of evaporation of the liquids is as follows:
Diethyl ether> Acetone>Water.
Experiment no. 2
Aim: To study the effect of surface area on the rate of evaporation of acetone.
Requirement:
 Weighing balance
 3 bottles of 10ml each
 Pipette
 Stopwatch
Procedure:
 The containers were dried and closed and marked as A, B and C
 5ml of acetone was pipetted in a petri dish of 8cm(A), petri dish of 9.5 cm(B), petri dish of
7cm(C).
 Three containers were covered immediately after pouring acetone in it to prevent the
evaporation of acetone before the start of experiments.
 All these vessels were uncovered simultaneously, and the stopwatch was started
immediately.
 The time of evaporation from each vessel was noted down
Observation:

Container Diameter of container(cm) Time taken for complete

evaporation

Petri dish A 8cm

Petri dish B 9.5cm
Petri dish C 7cm

Conclusion:
It is observed that the fastest of the evaporation occurred in case of petri dish B with the largest
diameter followed by petri dish A and then petri dish C with the smallest diameter. Therefore, it
can be concluded that the rate of evaporation increases with the increase in surface area.
Experiment no. 3
Aim: To study the effect of sunlight on the rate of evaporation of acetone.
Requirement:
 Two Petri dishes of 5 cm. diameter each
 Stopwatch
 Sunlight
 Container with markings
Procedure:
 Two petri dishes were washed, cleaned and dried and marked as A and B.
 5ml of acetone was poured to each of the petri dishes and were covered immediately
 Petri dish A was kept in sunlight whereas Petri dish B was kept away from sunlight (indoor
environment)
 Petri dish A and B were uncovered simultaneously
Observation:

Time taken for complete

Petri Dish Condition
evaporation

A In Sunlight
B Away from sunlight

Conclusion:
The observations clearly show that the rate of evaporation of acetone was higher in sunlight than in
normal conditions.
Experiment no. 4
Aim : To study the effect of air current on the rate of evaporation of acetone.
Requirement :
 Three petri dishes
 Acetone
 Fan for air current
Procedure :
 10ml of acetone was poured in each of the two petri dishes of the same size
 One of the dish was kept at a place where there is no fan and the other was kept under the air
current
 Stopwatch was started and the time for complete evaporation for both the dishes were noted
down.

Since the experiment is being conducted and studied on the basis of the air current of the source,
one of the petri dishes must be kept under direct current of the source and the other petri dish in
a closed container or an air tight container.

Observation :

Time taken for complete

Petri dish Conditions
evaporation
A With fan
B without fan

Conclusion : The rate of evaporation of A is faster than that of B. Then it can be concluded
that the rate of evaporation of a liquid is affected by air current.